Mushroom and Sage Risotto

Mushroom and Sage Risotto


  • 1- 1 1/2 Tablespoons Premium Extra Virgin Olive Oil
  • 3 tablespoons Wild Mushroom and Sage Olive Oil
  • 1 Medium yellow onion, finely chopped
  • 1 Small shallot, finely chopped
  • 4 Garlic cloves, minced
  • 1-pound mixed cremini and oyster mushrooms (or baby Bella mushrooms, whichever you prefer) 
  • 1 1/2 cups of Arborio rice
  • Dash of nutmeg
  • 5 - 6 cups vegetable or chicken broth
  • 1 tablespoon fresh sage, chopped
  • 1/2 cup freshly grated Parmesan, plus more for garnish
  • 2 tablespoon fresh chopped Parsley
  • salt and pepper to taste


  1. Slice the cremini mushrooms and tear the oyster mushrooms into desired sizes. Heat mild Extra Virgin Olive Oil in a medium sauté pan. Add mushrooms to hot pan, sauté until caramelized, salt and pepper to taste, and set aside.
  2. Heat Wild Mushroom and Sage Olive Oil in a large saucepan over medium heat, add the onions and cook until translucent. Stir in the chopped shallot and garlic, sauté for about 3 minutes or until they become fragrant.
  3. Add the rice to onion mixture and toast until golden brown. Stir often and keep a close eye to prevent burning. Add nutmeg.
  4. While the rice is browning, place broth in a saucepan on low heat until warm.
  5. Stirring continuously, add 1/3 of the warm broth to toasted rice. Once the rice has absorbed all the liquid, add 1/2 cup of broth and reduce. Repeat this step until there is no broth left and rice is fully cooked.
  6. Reduce the heat to medium-low and fold in the Parmesan. Add the mushroom mixture, sage, salt and pepper to taste.
  7. Before serving, sprinkle on the fresh parsley, and top with grated Parmesan.

Serves 4

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